Classic Soft & Fluffy Dinner Rolls
Classic Soft & Fluffy Dinner Rolls
Butter and egg enriched soft and fluffy dinner rolls. Perfect for a fancy dinner party or a weeknight family dinner.
Equipment
- 9" Square Pan Coat the bottom and sides with butter and line with parchment paper
Ingredients
- 265 grams of Bread Flour
- 45 grams of Granulated Sugar
- 1 Teaspoon of Kosher Salt
- 1 ½ Teaspoon of Instant Yeast
- 120 ml of Warm Whole Milk 1/2 Cup
- 1 Whole Large Egg
- 1 Egg Yolk
- 3 Tablespoons of Softened Butter
- 1 Egg Yolk
- 1 Teaspoon of Water
Instructions
- In the bowl of an electric stand mixer, fitted with the paddle attachment, add the bread flour, sugar, salt, yeast, milk and eggs. Beat until all the ingredients are combined.
- Add the softened butter and beat until it’s incorporated.
- Switch to the dough hook and on medium speed knead for 10-12 minutes. The dough should be smooth and pull away from the sides of the bowl.
- Form the dough into a ball and place it into a buttered bowl,
- Cover and allow the dough to rise until about doubled, or if you poke the dough with a floured finger it springs back slowly and leaves a small indentation.
- Tip the dough out of the bowl onto a lightly floured surface.
- Divide the dough into 16 pieces, approximately 32 grams each.
- Flatten each piece of dough and gather up the sides and pinch together to form a ball.
- Roll the balls under your cupped hand to smooth it and create tension.
- Place the balls of dough in the prepared pan evenly spaced in a 4 x 4 pattern.
- Cover with plastic and allow to rise until the rolls are just about touching each other and they are puffy. It may take anywhere from 1 hour – 1 ½ hours depending on the temperature.
- Beat together 1 egg yolk and 1 teaspoon of water and brush over the tops of the risen rolls.
- Bake in a preheated 350° F oven for 18 minutes
My rolls did not double – Not fluffy as described – 4.1 ounce of warm milk is that correct?
Sorry to hear that. The amount of milk is 120ml or 1/2 cup which is 4 fluid ounces. I’ve never had a problem with this recipe rising. Could your yeast have been old? How long did you leave it to rise?